Hard-cooked eggs are the star of spring’s biggest holidays (Easter egg hunts! Passover Seder!) and many breakfast plates year-round. But simple as they are, some people still feel confounded by cooking hard-boiled eggs. In the spirit of the season, I’m sharing own fail-proof method for absolutely perfect results — no special equipment required.
1. The Boiling Stage
Put up a pot of water to boil — you’ll need one big enough for water to flow freely around the number of eggs you’ll be cooking. Once the water’s boiling, use a large spoon to gently lower the eggs into the water. Lower the heat to maintain a simmer and set a timer for 12 minutes. Now, don’t stress…sometimes I let the water boil a little too much or drop below a simmer and sometimes it’s closer to 14 minutes before I drop what I’m doing and tend to the eggs. It’s okay.
2. The Cooling Stage
After 12 minutes, take the pot off the heat, drain the hot water out, place the pot in the sink and run cold water over the eggs until the shells are cold to the touch. Yes, that’s it!
Following this, I have never, ever turned out an undercooked egg or, even worse, one with a dreadful green ring around the yolk. If you’re dyeing eggs for Easter, you won’t need to peel them immediately, but if you plan to shell them to serve and enjoy, tap them gently against the pot once they’re cool — the shells will shatter and slip right off.
I recommend that, as a treat for yourself, you cook one or two extra to eat right away with a sprinkle of salt while they’re still warm and soft inside—nothing tastes better in my humble opinion.
Director of the GHRI Kitchen Appliances & Technology Department
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